Deep Dish Roasted Vegetable Quiche

Deep Dish Roasted Vegetable Quiche

Deep Dish Roasted Vegetable Quiche

This quiche is a variation on one we made during the eggs and dairy day of school weeks ago. I dug up the recipe while I was home last week and made it for lunch for my family.  It turned out even better than the one we made in school.  Before you read the recipe, let me say it seems like a ton of work.  It kind of is, but mostly it just has a long cooking time.  You have to roast the vegetables, then cook the quiche.  I made a home made crust so there is that extra work.  If you want to cut down the time and effort, just use a store bought crust.  We did at school  as our class was not long enough to bake a crust and the quiche. You can also roast the vegetables in advance, or roast a huge batch, one to eat and one to use later for the quiche.  That said, it is really good and definitely worth the effort. 

In my version I used onion, butternut squash, carrots, potatoes, red and orange peppers, and some parsley. You really can use any vegetables that you like.  You cut them all up, toss with olive oil, salt and pepper, and roast them. You then make a custard with eggs, milk, and sour cream.   I added a little bit of Asiago cheese but any cheese would be good. It is not a huge amount, and the ratio  is such that there are more vegetables than there is custard. The crust recipe here is for 2 crusts.  You can freeze one since you only need one.  Or you can double the rest of the recipe and make two quiches.  When I make this again, I will try to substitute out some of the white flour.  Maybe half rice flour, or all white whole wheat pastry flour.  I am sure a gluten free blend would also work.  The technique I describe in the recipe is to roll the pie dough between two sheets of plastic wrap. I learned that in a cooking demonstration from Thomas Keller's pastry chef, a French master baker.  It works great.  It won't stick and you don't need to use any extra flour to roll it very thin.  If you don't like that method or this crust, just use your own technique or buy something. Whatever you do, I highly recommend this quiche.  It makes 8 big slices, a perfect lunch with green salad.  

Deep Dish Roasted Vegetable Quiche

by Catherine Craig

Prep Time: 20 minutes

Cook Time: 45 minutes + 1 hour and 15

Ingredients (8 servings)

    • 1 large white onion, chopped
    • 2 carrots, sliced
    • 2 red, orange or yellow peppers, chopped
    • 4 small red potatos, chopped
    • 2 cups chopped butternut squash
    • olive oil
    • salt and pepper
    • 6 eggs
    • 1/2 cup sour cream
    • 1/4 cup milk
    • 1 tsp salt
    • 1 tsp ground black pepper
    • 1/4 chopped flat leaf parsley
    • 1/2 cup grated cheese (I used Asiago, but any hard or semi-hard grating cheese is fine)
    • 2 cups all purpose flour
    • 1/2 cornmeal
    • 1 tsp salt
    • 1 tsp sugar
    • 16 Tbsp butter, cit into cubes, cold
    • 1/2 water, iced


    For the crust

    Sift the dry ingredients together into a large bowl. Cut the butter into small cubes, then add to the bowl. Using a pastry cutter, cut in the butter until it is the size of small peas. Add about 3/4 of the ice water and stir to make a soft dough. Add the remaining water as needed. Try not to stir too much. You can use your hands to help it come together. Divide the dough in half, put each half in plastic wrap and pat into a flat disc. Place in the refrigerator for 30 minutes. (You only need one crust for this quiche. You can freeze the second disc or double the filling and vegetables and make two quiches. Cook both and then freeze one.) While the dough is chilling wash and cut your vegetables.

    Preheat the oven to 350. Remove the chilled pie dough from the fridge. Place between two large sheets of plastic wrap and roll into a large circle, big enough to fll the bottom and sides of a 9-inch springform pan. When the size is right, peel off one piece of plastic wrap. Quickly invert it over the pan, fitting it down into the bottom and up the sides without stretching the dough. Pull off the remaining plastic wrap and press the dough into the pan. Cut off any excess dough and press the sides to the pan. Prick all over with a fork, cover with parchment and fill with beans/pie weights. Cook for 15 minutes. Remove the parchment and beans and return to the oven to cook 5 or more minutes until golden brown. Remove and set aside. Raise the heat in the oven to 400.

    For the vegetables

    Combine the vegetables on two large sheet pans. Drizzle with some olive oil (about 1 Tbsp per pan), sprinkle with salt and pepper and mix with your hands. Roast in the 400 degree oven until tender and lightly browned, about 45 minutes. Reduce the oven to 325.

    For the filling

    Beat the eggs in a large bowl. Add the sour cream, milk, salt and pepper, and parsley. Stir to combine. Mix in the cheese.

    To assemble quiche

    Spread the roasted vegetables into the pie crust, covering the pan evenly. Pour the filling over the top. Bake at 325 for one hour. Raise the temperature to 375 and cook about 15 more minutes until lightly browned on top and the quiche is set. Cool about 5 minutes, release the springform pan sides and remove them. Cut into wedges and serve.

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